Vegetarian Arrabiata

Welcome to 2014 everyone! After what seems like ages, we have finally said goodbye to 2013, the holidays and binge feasting – all in one go.  Thank goodness, this momma might just have lost her head, but luckily, with an adorable little boy like mine, me too are flustered with tears and an aching heart this morning as I dropped him off at his preschool.

But enough of the sad stuff, it is a new year with new and daring challenges.  I hope all your wonderful dreams come true!  I for one have no “real” new year’s resolutions.  You know, the ‘loose 10kg’s’, or the ‘stop smoking’ or ‘be kinder’ nonsense.  I just want to be a better person than last year. I am going to try to be better at every little thing I do this year. Yeah, no pressure…

So on that note, a delightful recipe of Vegetarian Arrabiata, consisting of perfectly cooked penne pasta, smothered in a fiery chilli, tomato and herb sauce with peppers, mange tout peas and zucchini.  It is a meat free dish and any vegetarians dream, loaded with pure goodness and refreshing flavors.  You can add pieces of grilled chicken if you really need your protein fix with this one.  Adjust the amount of chillies, if you want, but the more the better!! Serves four.

Print Recipe

Vegetarian Arrabiata

It consists of perfectly cooked penne pasta, smothered in a fiery chilli, tomato and herb sauce with peppers, mange tout peas and zucchini.

Votes: 1
Rating: 5
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Rate this recipe!

Course

lunch

Prep Time

10 min

Cook Time

20 min

Servings

people MetricUS Imperial

Ingredients

• 3 cups penne pasta uncooked
• water for boiling pasta
• salt for pasta
• 15 ml olive oil
• 2 cloves garlic peeled and finely chopped
• 3 bird eye chili finely chopped
• 1 onion finely chopped
• 8 ripe tomatoes blanched
• handful parsley, basil and rosemary chopped
• 3 tablespoons balsamic vinegar
• salt and black pepper to season
• 15 ml olive oil
• 1 red pepper chopped
• 1 green pepper chopped
• 1 cup zucchini chopped
• 1 cup mange tout peas
• parmesan to serve

Course lunch Prep Time 10 min Cook Time 20 min Servings people MetricUS Imperial Ingredients 3 cups penne pasta uncooked water for boiling pasta salt for pasta 15 ml olive oil 2 cloves garlic peeled and finely chopped 3 bird eye chili finely chopped 1 onion finely chopped 8 ripe tomatoes blanched handful parsley, basil and rosemary chopped 3 tablespoons balsamic vinegar salt and black pepper to season 15 ml olive oil 1 red pepper chopped 1 green pepper chopped 1 cup zucchini chopped 1 cup mange tout peas parmesan to serve

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. First off: cook pasta in salted boiling water until al dente – set aside.
2. Heat the olive oil in a medium sized saucepan OR cast iron pot, sauté the garlic, chilli and onion for a few minutes. Add the chopped tomatoes, herbs, balsamic vinegar and seasoning. Cook for about 10 – 15 minutes. Set aside.
3. Heat the next lot of olive oil in a wok or saucepan. Add the vegetables and stir fry until they are cooked, but still crunchy.
4. Chuck it in the cooked bowl of pasta; add the tomato sauce, stir, season and serve.

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